Sesame Ginger Cucumber Noodles. Rules were made for breaking, the saying goes, and I feel a little rebellious here. I mean, cucumber noodles? And a cool, refreshing salad-y dish in the season of coziness and comforters and steamy mugs and pumpkin everything?
Yes. All the yes. Palates need a-cleansin’ and the cook needs a-restin’, and the spicy sweet crunch of cucumber noodles is the best way I know how because FAST and SIMPLE are two of the best words I can think of to describe this recipe.
First, you need a cucumber. And a spiralizer. Or at the very least, a mandolin or super awesome paring knife skills. And then, like 6 ingredients from your cupboard because I KNOW you have everything already. Then you throw it all together and BAM. Done.
See? Easy-peeeeezy. Convinced now? No baking, no stove-top-ing, and you could definitely use this as a light lunch or side to whatever else you’re feeling.
The only complaint I have about this recipe is the name. If zucchini noodles=zoodles, what are these? Coodles? Cucules? It doesn’t really work. But you’ll forget all that as soon as you take a bite, trust me.
Sesame Ginger Cucumber Noodles
- 2 cucumbers, or 1 cucumber and 1 zucchini
- ½ t. ginger powder
- 1 T. rice wine vinegar
- 2-3 T. sesame oil, to taste
- 1 T. agave nectar or honey
- 1 T. soy sauce
- 1-2 t. chili pepper sauce, or to taste
- ¼ c. chopped cilantro
- 1 green onion, chopped
- 2 T. sesame seeds
- Using a spiralizer, large grater or a pairing knife, create long thin noodles from the cucumber or zucchini, discarding the centers of the cucumber (if you're using a spiralizer, this should be easy)
- In a small bowl, stir together the dressing ingredients. Pour over cucumber noodles and toss to combine, adding chopped cilantro and green onion and sprinkling with sesame seeds.
- Serve immediately or store in a glass container for 1-2 days in the refrigerator.